Purpose/Objectives: The purpose of this study was to collect current baseline data about food allergy management in school districts. The guiding objectives included determining the extent of food allergy accommodations and frequency of allergic reactions in schools, in addition to assessing management strategies implemented by school nutrition programs. Methods: The research design included an online questionnaire designed to address the research objectives. It was distributed to a randomized national sample of child nutrition program directors (n = 5,592). Results: Participants responded to pre-screening and various conditional branching questions. Usable survey responses totaled 480. Responses represented demographic and operational diversity. Nearly all reporting school districts provided meals to students with allergies to peanuts (97%) and milk (94%), followed closely by tree nuts (77%), wheat (77%), and eggs (71%). About 79% of the school districts reported maintaining appropriate documentation for students with food allergies, with school nurses (58%) primarily responsible for maintaining said documentation. Approximately 74% of the respondents indicated that their district had a plan for managing food allergies, and of those, most (74%) indicated their plans were about 76% complete. Applications To Child Nutrition Professionals: A school district's ability to provide allergen-free meals to children with food allergies requires attention and effective communication among many internal and external stakeholders. Food allergy management in schools is also uniquely multidisciplinary as it involves parents, school nutrition staff who prepare and serve food, school nurses who may be responsible when an allergic reaction occurs, teachers, and food manufacturers and suppliers. [This research was funded, in part, with federal funds from the U.S. Department of Agriculture through the Center for Food Safety in Child Nutrition Programs.]